Collard Greens Kadayal

1/3 cup yellow split moong daal / masoor dal, soaked for an hour
1/2 cup big onion, chopped
1/2 cup tomato, chopped
1 garlic glove, chopped

1 bunch collard, chopped, keep stems and leaves separately

1/2 tsp salt

2 cups water

Add just the collard stems and all the other above in pressure cooker and cook for 1 whistle.

Once whistle settles. open the cooker, add collard green leaves, cook for 10 more minutes.

? tsp salt

Add salt, turn off the stove, allow to cool. Transfer to blender.

1 tsp oil

2 tsp vadagam 

2 dry red chili

Heat oil in a pan, add vadagam, red chili, saute. 

First take all the chiles, along with cooked items and blend smooth. Now add others and blend coarsly.

Taste Note: Tastes 

Yields: ? cups

Source: Devi

Spinach Kadayal

Serves:

1 tbsp sesame oil
2 cups onions, chopped (recipe called for 3 cups onions, so you can add up to 3 cups onion)
2 and 1/2 tbsp garlic, chopped (10 garlic cloves)
3 serrano pepper, chopped (1/4 cup + 1/2 Tbsp) / 3 dry red chilies
1 tsp salt

Heat oil in a pan, add onion, garlic, serrano peppers, salt, sauté until onion turns translucent, about 5 minutes in medium flame.

1 pound spinach, washed

Add spinach, sauté on medium flame for 5 minutes.

Remove from the heat and let it cool.

Grind to a smooth paste in blender without adding any extra water.

Taste Note: Tastes AWESOME and Spicy
Source: kannammacooks